Improvement of meat protein digestibility in infants and the elderly.

MLA

Lee, Seonmin, et al. “Improvement of Meat Protein Digestibility in Infants and the Elderly.” Food Chemistry, vol. 356, Sept. 2021, p. 129707. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.129707.

APA

Lee, S., Choi, Y.-S., Jo, K., Yong, H. I., Jeong, H. G., & Jung, S. (2021). Improvement of meat protein digestibility in infants and the elderly. Food Chemistry, 356, 129707. https://doi.org/10.1016/j.foodchem.2021.129707

Chicago

Lee, Seonmin, Yun-Sang Choi, Kyung Jo, Hae In Yong, Hyun Gyung Jeong, and Samooel Jung. 2021. “Improvement of Meat Protein Digestibility in Infants and the Elderly.” Food Chemistry 356 (September): 129707. doi:10.1016/j.foodchem.2021.129707.